I was inspired to do a take on congee, which is Chinese rice porridge. My porridge is on the drier side, but you can control the moisture level with the amount of water according to your preference.
The flavor base is the chicken broth, and soy sauce, ginger and sesame oil round out the profile.
2 cups rice (I prefer fiber-rich rice such as brown or red)
6 cups water
6 bone-in chicken pieces
chicken bouillon (optional)
soy sauce to taste
1 ginger, finely chopped
sesame oil to taste
minced chili pepper
Place the chicken, rice and water in a large pot and bring to a boil, then cover and simmer until you get a porridge-like consistency. This will take 90 min. to 2 hr. Add water as you see fit. (If there’s too much water, add more rice.)
When the mix is porridge-like, add the optional bouillon and soy sauce, ginger and sesame oil.
Serve with a garnish of chili, peanuts and cilantro.